Nutrition Expert. Writer. Creative Alchemist.

Salmon: What’s in a Name?

We all know that salmon is a rich source of omega-3 fatty acids, but did you know there are five different types of salmon?

Here’s an overview of the different species, so you know what you’re looking at the next time you visit your grocer’s fish counter:

King salmon are the largest of the five species, and you might also see them called Chinook salmon in your grocery store. King salmon range from the California coast to the Chukchi Sea in Alaska. Those from the Copper River in Alaska are particularly known for their color, rich flavor, firm texture and high Omega-3 oil content.

Coho salmon are also called silver salmon, and they vary from eight to 12 pounds. This variety is ideal for poaching or grilling.

Sockeye salmon, or red salmon, are the number one salmon for smoking. They’re between four and eight pounds.

Pink salmon are an important commercial fish for canned salmon. Like other salmon, Pink salmon is low in sodium, a good source of omega-3 fatty acids, and a very good source of protein, niacin, vitamin B12, and selenium.

Chum salmon are seldom used for food, but they’re frequently used by the Alaskan natives as food for their dog teams!